Food recipes
Multigrain Cranberry Breakfast Cookies
Multigrain Cranberry Breakfast Cookies Ingredients: oats wheat flour, white, all-purpose, unenriched milk, fluid, 1% fat, without added vitamin a and vitamin d spices, cinnamon, ground leavening agents, baking soda sa...
Multigrain Cranberry Breakfast Cookies
Ingredients:
oats
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, cinnamon, ground
leavening agents, baking soda
salt, table
bananas, raw
peanut butter, smooth style, without salt
syrup, maple, canadian
vanilla extract
cranberries, dried, sweetened
Directions:
In large bowl, combine dry ingredients.
Stir in banana, peanut butter, maple syrup and vanilla until just blended.
Gently fold in cranberries.
Drop batter by 2 tablespoons onto baking sheets, spacing 2 inches apart.
Flatten each to 1/2 inch thick.
Bake at 350 for 12-15 minutes or until set in center.
Ingredients:
oats
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, cinnamon, ground
leavening agents, baking soda
salt, table
bananas, raw
peanut butter, smooth style, without salt
syrup, maple, canadian
vanilla extract
cranberries, dried, sweetened
Directions:
In large bowl, combine dry ingredients.
Stir in banana, peanut butter, maple syrup and vanilla until just blended.
Gently fold in cranberries.
Drop batter by 2 tablespoons onto baking sheets, spacing 2 inches apart.
Flatten each to 1/2 inch thick.
Bake at 350 for 12-15 minutes or until set in center.